There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous!Ā Ā This authentic Doro Wat recipe captures the very best of Ethiopian cooking!
Doro Wat is one of the most famous of all African dishes. Ā You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it. Ā Another version, though not as commonly known here, is Sega Wat, made with beef (fyi, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat). Ā You can directly substitute beef for chicken and follow the same cooking instructions.
Doro Wat is traditionally made very spicy. Ā Super spicy. Ā Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy. Ā Western adaptations are still spicy, but quite tame compared to the real deal.
Traditionally Doro Wat is served with an Ethiopian flatbread called injera. Ā It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used. Ā The injera is used in place of an eating utensil and is used to scoop up the chicken stew.
This recipe for Doro Wat comes by way of request from Jared (Make a Request!). Ā He said he has been trying for several years to find a good recipe. Ā Jared, this recipe is both authentic and delicious – I think you’ll be very happy with it!
The key to authentic, great-tasting Doro Wat is good quality, flavorful berbere, and a very long cooking process. Ā It can take several hours for an Ethiopian to make Doro Wat. Ā You can cut back on the cooking time and your Doro Wat will still taste good, but it won’t taste like it’s supposed to. Ā The magic is in the slow-cooked onions. Ā And it takes time for the magic to happen.
A central ingredient of Doro Wat is Berbere, a fiery, bright red and flavorful Ethiopian spice blend. Ā It is best made fresh using whole spices that are toasted and ground for maximum flavor. Ā A combination of whole and ground spices are used as seen in the picture below.
The whole spices are toasted and ground up with the already ground spices to make a beautiful, aromatic, flavorful and spicy seasoning blend.
Purchasing these spices will serve you well as each of them are commonly used in a large variety of other cuisines. Ā Stored in airtight glass jars in a dark place, they will keep a very long time. Ā If you’d rather purchase berbere, you can find it online. Ā You need 1/4-1/3 cup for this recipe alone, so forget the tiny 2-3 oz jars of it you usually find for sale. Ā The best deal I’ve found for bulk berbere (and it also happens to be organic and a reputable brand) can be foundĀ HERE. Ā
Berbere makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables. Ā It’s a great all-purpose spice, so you’ll be able to make good use of this bulk package if you decide to buy versus make your own.
So now that you’re equipped with Ethiopian berbere and authentic Ethiopian injera, you’re ready to make Doro Wat!
Doro Wat Recipe
Let’s get started!
Use a food processor to very finely mince the onion – you want an almost chunky puree.
Heat 2 tablespoons of oil and 2 tablespoons of niter kibbeh in a Dutch oven (I use and love Lodge) and saute the onion, covered, over low heat for 45 minutes, stirring occasionally. Ā Add more niter kibbeh if it gets too dry.
In the meantime, finely mince the garlic and ginger.
Add the garlic, ginger, and 1 tablespoon of butter. Ā Continue to saute, covered, over low heat for another 20 minutes, stirring occasionally.
Add 4 tablespoons of berbere and 2 teaspoons salt and stir to combine.
Add 2 tablespoons of butter, cover, and simmer over low heat for another 30 minutes, stirring occasionally.
After 30 minutes you’ll have a rich and luscious sauce that’s ready for the chicken!
Traditionally, bone-in, skin-on chicken pieces are used. Ā You can either use chicken thighs, cut into 1 inch chunks, or use boneless chicken breast. Ā I used breast this time. Ā Cut the breast into small, 1/2 inch chunks. Ā Place the chunks in a dish with 2 tablespoons lemon juice and let sit at least 15 minutes.
Add the chicken to the sauce.
Traditionally, Tej is used, an Ethiopian honey wine. Ā As a substitute we’re going to use white wine with a teaspoon of honey.
Add the chicken stock, salt and honey wine to the mixture. Ā Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
In the meantime, boil the eggs. Ā Once the eggs have cooled enough to handle, peel and pierce them all over with a fork, about 1/4 inch deep, to allow the sauce to penetrate.
After 45 minutes you’ll have a rich, luscious spicy chicken stew ready for the eggs!
Add the eggs and continue to simmer, covered, over low heat for 15 minutes, stirring occasionally. Ā Adjust the seasonings according to taste. Ā Add more berbere according to heat preference.
Serve with Authentic Injera (Ethiopian Flatbread).
Be sure to also try our authentic Sega Wat, the famous and incredibly delicious Ethiopian spicy beef stew!
Lastly, for an authentic Ethiopian side dish to serve with your doro wat, try our Gomen (Ethiopian Collard Greens)!
Doro Wat (Ethiopian Spiced Chicken)
Ingredients
- 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
- 2 tablespoons fresh lemon juice
- 2 tablespoons niter kibbeh
- 2 tablespoons extra virgin olive oil
- 3 cups yellow onions finely minced to a chunky puree in food processor
- 3 tablespoons butter
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 1/4 cup Ethiopian berbere
- or use HOMEMADE BERBERE (HIGHLY recommended!)
- 1 1/2 teaspoons salt
- 1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
- 1 cup chicken stock
- 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
Instructions
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition
Anila Vemuri says
I am from India. Always loved eating Ethiopian food. Tried this recipe ( made the berebere spice powder and niter kibbeh at home ) . Worth all the effort ā¤
Kimberly @ The Daring Gourmet says
Thank you, Anila, I’m so glad you enjoyed it!
Abby says
Can I make the sauce part (or the whole dish) ahead of time and freeze or refrigerate?
Kimberly @ The Daring Gourmet says
Absolutely, Abby! You can refrigerate or freeze it and then reheat, but if you’re freezing it I would add the eggs in at the time you reheat it.
Fekadu Assefa says
I love it
Geri says
This was amazing! I made it with your Berbere mix, butter instead of Nitter Kibbeh, and boneless skinless chicken thighs cut into chunks. It is a long cooking time, but does not need a lot of attention. This recipe worked perfectly. My husband really wants me to make it again.
Kimberly @ The Daring Gourmet says
Thank you, Geri, I’m so glad you both enjoyed it!
Nays says
This is absolutely incredible!! I was missing my fave Ethiopian restaurant and decided I MUST HAVE DORO WAT!! I made my own Niter Kibbeh as per your recipe and I feel was an absolute essential element. Instead of using plain butter, I only used the niter kibbeh and the flavour was so deep it was mouth watering! Iām now making a second batch one week later because we are completely hooked!! Fantastic recipe! Thank you for sharing!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Nays, thank you so much!
Mohammed Shahzada says
Ate it in ethopia and. Prepared as per ur recipe…now i am stuck with friend who wants it every week…thanx…only thing i miss is organic chicken.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Mohammed, thank you!
Chris says
Well, I woke up craving Ethiopian food and found this. Made my own spice mix per your other recipe, fantastic! I decided to up the ante a bit and added sweet potatoes and okra. We were not disappointed! Not completely authentic, but… Wow! Just a great meal.
Kimberly @ The Daring Gourmet says
That’s great, Chris, I’m glad you took the time to make the spice blend and that you enjoyed the doro wat, thank you!
Heather says
I made my own berbere paste so would I still use 1/4 cup in this recipe and would I still need to cook the berbere for 30 minutes after adding it. I believe you have to cook berbere powder but since the paste has already been cooked I’m wondering if that still applies. Thank you for helping!
Kimberly @ The Daring Gourmet says
Hi Heather, you can cut down on the time, yes, but part of the reason is also to further slow-cook the onions. I’m not sure what ingredients/ratios you have in the berbere paste so it’s hard to make a recommendation for what quantity to use.
Amy says
Delicious!! Thank you for posting this recipe. I cooked it and I am enjoying so much.
Bev G says
What Ethiopian dishes can I make with the following spices – Korarima, Koseret, and Bessobela? I am making doro wat using this recipe today, my sides are gomen and beet salad.
Ruth says
What Ethiopian vegetable dish could you recommend with Doro Wat?
Kimberly @ The Daring Gourmet says
Hi Ruth, Gomen would be a perfect vegetable dish to serve with Doro Wat: https://www.daringgourmet.com/gomen-ethiopian-collard-greens/
Christie says
Love this recipe. It’s just as good as the doro wat from the local Ethiopian restaurant.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Christie, thank you!
Neil says
Do you think that one could simply use butter instead of the Nitter Kibbeh? If so, would it still be 2tbsp?
Kimberly @ The Daring Gourmet says
Hi Neil, yes to both questions. I’d increase the spices by a bit in lieu of the niter kibbeh.
Jude says
I want to eat it over can I?
Kal P says
Thank you for sharing this recipe! I’ve been missing Doro-Wot and look forward to making it this weekend. Do you have any insight into how this recipe would translate to a slow cooker?